Vegan Turkish Kebabs with Sumac Onions and Garlic-Dill Mayonnaise

cooking.nytimes.com

arodenha

subheading: FOR THE SUMAC ONIONS:

1 medium red onion, halved lengthwise, then thinly sliced

1 cup loosely packed fresh parsley leaves

1 tablespoon ground sumac

subheading: FOR THE GARLIC-DILL MAYONNAISE:

20 garlic cloves, peeled and ends trimmed

1 cup vegan mayonnaise

1 tablespoon fresh lemon juice

3 tablespoons extra-virgin olive oil

Large handful of minced fresh dill leaves

Kosher salt and freshly ground black pepper

subheading: FOR THE KEBABS:

1 pound vegan ground meat, such as Impossible or Beyond

1 tablespoon minced fresh oregano leaves

3 medium garlic cloves, minced

1 ½ teaspoons Urfa pepper, or 1 teaspoon ground ancho chile

1 ½ teaspoons ground sumac

1 teaspoon kosher salt

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon freshly ground black pepper

subheading: FOR SERVING:

1 teaspoon neutral oil, such as grapeseed or canola

1 cup cherry tomatoes, halved

1 cup arugula

Hot sauce, to taste

Vegan Turkish bread or pita

Directions at cooking.nytimes.com

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